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Rosemary Bread Recipes From Scratch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

rosemary-bread-recipes-from-scratch

Rosemary Bread Recipe

Ingredients:

Vegan

Produce
3: Garlic cloves
2: Rosemary, large

Baking & spices
3 cups: All purpose flour
2 1/2 tsp: Quick yeast
2 tsp: Salt
1 1/2 tsp: Sugar

Liquids
1 1/3 cups: Water

Instructions:

  • Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and a hot mess. That's okay, it's supposed to be that way.
  • Cover the bowl with a towel and let rise for 60 minutes.
  • Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball.
  • Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes.
  • Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
  • Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes.
  • Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking.
rosemary-bread-recipes-from-scratch

Fresh Rosemary Bread Recipe

Ingredients:

Vegetarian

Produce
3 1/2 tbsp: Rosemary, fresh

Baking & spices
1 packet: Active dry yeast
2 1/2 cups: All-purpose flour
1/4 tsp: Kosher salt
1 tsp: Salt, fine
2 tsp: Sugar

Oils & vinegars
2 tbsp: Olive oil, extra virgin
1: Optional - italian herb bread dipping oil

Liquids
1 cup: Water

Instructions:

  • In a large bowl of a stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Let rest for 5 minutes.
  • Add 1 tablespoon olive oil, the remaining 3/4 cup warm water, 1 1/2 cups flour, 3 tablespoons rosemary and fine salt - using the paddle attachment of your stand mixer, blend mixture until combined. I found that using the paddle attachment instead of the dough hook for this step was easier to combine the ingredients. Alternatively, you can mix it with a wooden spoon.
  • Switch the paddle attachment on stand mixer to a hook attachment and add in 1 cup flour and knead mixture on medium speed until smooth and elastic. Add additional flour as needed if dough is sticking to bowl.
  • Cover bowl and allow to rest in a warm place until more than doubled in size, about 1 1/2 - 2 hours.
  • Scoop dough out of bowl and divide into two equal portions.
  • Spray two baking sheets with non-stick spray or grease them with olive oil. Lightly dust a clean work surface with flour and shape each dough section into rounds or ovals while folding tops into the middle and then tucking and pinching seams on the bottom.
  • Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours.
  • Preheat oven to 400 degrees. Bake in preheated oven for 10 minutes, the remove from oven and brush loaves with remaining 1 tablespoon olive oil and sprinkle tops the remaining 1 tablespoon rosemary and with a bit of kosher salt. Return to oven and bake 10 - 15 minutes longer until golden brown.

Rosemary Bread With Garlic Recipe

Ingredients:

Vegan

Produce
3: Garlic cloves, large
1 tbsp: Rosemary, fresh

Baking & spices
3 cups: All-purpose flour
3/4 tsp: Black pepper, freshly ground
2 tbsp: Cornmeal
1/2 tsp: Instant yeast
1 1/4 tsp: Kosher salt

Liquids
1 1/2 cups: Water

Instructions:

  • In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
  • Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
  • Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal. Working on a lightly floured surface, gently shape dough into a round.
  • Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
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Rosemary Bread With Sea Salt Recipe

Ingredients:

Vegan

Produce
1: Rosemary

Baking & spices
1 package: active dry or rapid rise yeast
4 1/3 cups: Bread flour or unbleached all-purpose flour
1/2 tbsp: Sea salt or kosher salt, fine

Oils & vinegars
3 tbsp: Olive oil

Liquids
2 cups: Water

Instructions:

  • In a large mixing bowl, whisk together the flour, yeast, and the salt.
  • Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon or rubber spatula until well combined. It will be a very wet dough, almost like a thick batter. Cover with plastic wrap or a towel and let sit at room temperature until about double in size.
  • Drizzle about a tablespoon of the oil over the dough and also drizzle some on your hands. Rub the oil on your hands, this will help the dough not stick. Gently release the dough from the sides of the bowl and then gather it all up in your hands. Gently shape it into a ball.
  • Place the dough in the oiled skillet, cover loosely with a towel. Let it rise again until full of air - about 30 minutes for rapid rise yeast and 1 hour for active dry yeast. Preheat the oven to 400ºF. Drizzle a little more oil over the top of the bread, and score the dough with a knife. Sprinkle with coarse salt and rosemary leaves if desired.
  • Bake for 35-40 minutes until the top is starting to brown. Then turn on the broiler for about 5 minutes and watch the bread closely. Allow the bread to cool for at least 1 hour before slicing and preferably longer.

Easy Rosemary Bread Recipe

Ingredients:

Vegetarian

Produce
1 2/3 tbsp: Rosemary, fresh

Baking & spices
1 tsp: Active dry yeast, traditional
4 cups: Bread flour
2 tsp: Kosher salt
1 tsp: Sea salt, flaky

Dairy
1 tbsp: Butter

Liquids
2 cups: Tap water

Instructions:

  • In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
  • After 15 hours, the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
  • Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat.
  • Shape each piece into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.
  • Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt. Allow bread to rise for about 20 minutes while the oven is preheating. Don't worry if the dough flattens a little while it's resting. It will puff up nicely in the oven.
  • Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely. If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.

Rosemary Bread With Basil Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Basil, fresh
2 tbsp: Chives, fresh
1 cloves: Garlic
2 tbsp: Oregano, fresh
2 tbsp: Rosemary, fresh

Baking & spices
3 cups: All-purpose flour
2 tsp: Instant yeast
2 tsp: Kosher salt
1: Red pepper flakes

Oils & vinegars
5 tbsp: Olive oil, extra virgin

Dairy
4 tbsp: Butter, salted
1/3 cup: Parmesan, fresh grated

Beer, wine & spirits
1 (12 ounce) can: Beer

Instructions:

  • In a medium bowl, stir together the flour, yeast, rosemary, garlic, and salt. Add the beer, 1 tablespoon olive oil, and mix with a wooden spoon until combined. Cover the bowl and let sit at room temperature until it doubles in size, 1 to 2 hours.
  • When ready to bake, place a pizza stone or heavy sheet pan in the oven. Preheat the oven to 500 degrees F. Once it reaches temperature, let the stone/pan warm for 30 minutes. Turn the dough out onto a floured work surface and divide it into two equal pieces.
  • Place each dough ball on a large piece of lightly floured parchment paper. Push each ball of dough into (roughly) a 10 inch circle. Lightly drizzle with olive oil. Carefully remove the stone/pan from the oven and place the dough with the parchment paper in the center of it. Bake for 10-15 minutes, or until the bread is golden. Remove from the oven and immediately sprinkle with half of the parmesan. Repeat with the remaining round of dough.
  • Meanwhile make the herb butter. Melt together the remaining olive oil and butter until warmed. Remove from the heat. Stir in the basil, chives, oregano, and crushed red pepper flakes. Brush the herb butter over the warm bread.

Simple Rosemary Bread Recipe

Ingredients:

Vegetarian

Produce
1 tbsp: Rosemary, fresh

Baking & spices
1: Sea salt, coarse

Oils & vinegars
3 tbsp: Olive oil

Bread & baked goods
1 can: Classic pizza crust, refrigerated

Instructions:

  • Roll out pizza dough to approximately a rectangle. Cut into 12 equal 3-inch squares.
  • Heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat. Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.
  • Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.

Rosemary Bread With Olives Recipe

Ingredients:

Vegan

Produce
2 tsp: Rosemary, fresh

Condiments
1/3 cup: Kalamata olives, pitted and chopped

Baking & spices
10 oz: All-purpose flour
1: Finishing salt, coarse
1 1/2 oz: Rye flour
1/2 tsp: Salt
3 1/2 oz: Whole wheat flour
1/4 tsp: Yeast

Oils & vinegars
1 tbsp: White vinegar

Beer, wine & spirits
3 oz: Beer

Liquids
7 oz: Water

Instructions:

  • In a large mixing bowl, whisk together the flours, salt, and yeast. Stir in the rosemary and kalamata olives. In a small mixing bowl or liquid measuring cup, mix together the water, beer, and vinegar. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until well combined.
  • Cover and let rest for 15 hours.
  • Place pizza stone on the middle rack of the oven. Place a large rimmed baking sheet on the bottom rack. Preheat oven to 425.
  • Transfer dough to a floured surface and knead 10-15 times. Divide dough to make 10 smaller pieces. Roll each piece to make a 10-inch rope. Twist 2 pieces together and pinch the ends. Repeat with the remaining 8 pieces. Cover and let rise 30-40 minutes, until the indentation springs back when a finger lightly presses the dough. Sprinkle lightly with coarse salt.
  • Quickly sprinkle the pizza stone with cornmeal and gently transfer the breadstick twists to the pizza stone. Pour 2 cups of water in the rimmed baking sheet and quickly close the oven door. Bake for 30-35 minutes, until bread is golden brown.

History of Rosemary

Rosemary is native to the dry, rocky areas of the Mediterranean, especially along the coast. The genus name Rosmarinus derives from the Latin words ros and marinus which together translate to “dew of the sea.” Rosemary has been used since the time of the early Greeks and Romans.

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